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Pre-Christmas Pork Belly
jdkeithbge
Posts: 310
Bro-in-law in town for Christmas and wanted to do a pork belly. We picked one up from Costco today and I just got it on the egg. Blend of DP Cowlick, Raging River, and Jamaican Firewalk with pecan and oak wood for smoke. Going low and slow with intentions of making pork belly poboys with greens. Stay tuned...
XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
Comments
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Man this is really somethng i wanna do. Cant wait to see how it turns out
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Definitely tuned in! Dis gon be gud!
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
This is my first pork belly. 12 hrs at about 215 degrees. Turned out really good, almost like boneless pork ribs. In slider form on Hawaiian roll with turnip greens!
XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX -
Refreshing to see it cooked that way, looks good.
______________________________________________I love lamp.. -
Did you cook it with or without the skin?
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The skin was already removed on the one I got. Also we determined that French bread was a better choice for the sandwiches. The Hawaiian rolls couldn't hold up to those greens. It's been a big hit!XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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I want to try a slow cooked belly but it's a real pain to remove the skin before it's cooked and skin on is the only way I've found them in my area.
After it's a piece of cake.
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